Recipes from your Childhood or Country

[Semigourmet]

Let's share our favorite meals from our childhoods, and or from our coutnries, we have some people here from other countries and it would be great to get some recipes from their home town in their country.

I was born and raised in the US, and have never left it not even to go into Canada. So I can only offer foods from old world style, and southern styles. that is about it.

I look forward to sharing and reading some great recipes and trying some also.

[Semigourmet]

How about a wonderful pot roast, gravy, and roasted vegetables

Servings 8

Ingredients

1 3-5 pound chuck Roast
2 cups carrots, cut into large chunks (2-3 inches long)
1 cup celery, cut into 1-2 inch pieces
2 cups onion, cut into large chunks
3 small potatoes (red or russets) cut into medium chunks
2 large cloves garlic, coarsely chopped or (2-3 tablespoon jarred minced garlic)
32 ounces beef broth
¼ cup Good Cabernet Souvignon (I used Chalk Hill the first time)
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons Kosher salt (per side of beef)
1 teaspoon fresh ground black pepper, per side
1/8 cup vegetable oil (olive oil is too heavy and will burn)
4 tablespoons cornstarch
½ cup water



Directions

1. Season the beef with salt, pepper, onion powder and garlic powder on both sides. Meanwhile heat Dutch oven over medium high heat. Add oil when hot and add Beef. Let caramelize on both sides. Remove from pan and set aside. Add Onion and garlic to pan. Saute 2 to 3 minutes. Add meat back to pan. Preheat oven to 350 degrees. Add beef broth, and wine. Bring up to a simmer about ¾ of the meat should be submerged in the liquid.

2. Cover and put in the oven for 1 ½ hours. For the Veggies, put them into a bowl or onto a baking sheet with olive oil (about 1/8 cup.) salt pepper and a little cayenne if you like it spicy, if not leave it out. toss to coat. Add to oven and let cook until tender. about 18 to 25 minutes depending on your oven. Remove roast from oven. Remove meat to a platter and set aside. Strain veggies from broth and put broth back into pan and heat to simmer. Meanwhile puree, the garlic and onion that was strained from the broth, and add back to the pan. Add cornstarch and water stirring constantly to thicken. When Veggies are done, remove from oven and serve.

[Semigourmet]

My Mom's Hamburger Gravy

Servings 6-8

Ingredients

1 Pound Hamburger
1 tablespoon butter or margarine, if necessary (if you buy low fat beef you will need to add butter)
¼ to a ½ cup flour (approximately)
2-4 cups milk (if using whole milk you can dilute it 1-1, 1 cup water to 1 cup milk)
Salt and pepper to taste


Directions

1. In a large saucepan or large sauté pan, cook and crumble Hamburger. When hamburger is fully cooked, add butter if necessary; and seasoning, after butter melts, add flour little by little stirring to combine flour with fats in pan. Adding a little flour at a time until all the fats are soaked up. Thick paste Not dry paste consistency. Let flour cook stirring a bit for about 1-2 minutes.

2. start adding the milk. Just enough to almost cover all Hamburger in pan, but not covered. Stirring constantly. The gravy will start too thicken after the milk warms up. Just keep adding after a little at a time maybe a half cup to a cup until the gravy is the consistency you like. Taste to check seasoning and add more if necessary.


Notes Serve over mashed potatoes, or cooked white rice.

[Semigourmet]

My Meatloaf Surprise

Servings 8


Ingredients

1 ¼ cups leftover mashed potatoes
2 pounds ground beef
2 large eggs
¾ cup seasoned dried bread crumbs
1 ½ teaspoons garlic powder
1 teaspoons onion powder
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
¼ cup grated Parmesan cheese
1/8 cup ketchup
¼ -½ cup dried minced onion
2 tablespoons Worcestershire sauce
2 cloves garlic, minced (I like garlic, if your not a fan cut it back to one clove)
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry (1 ½ cups fresh baby spinach)
4 slices Swiss cheese

Sauce Topper
1/3 cup ketchup
2 tablespoons Brown sugar
1 tablespoon prepared mustard (dry mustard)

Spread over meatloaf 15 minutes before removing from oven.


Directions

1. Warm leftover mashed potatoes so they are easier to spread. Set aside.

2. Preheat oven to 350 F. In large bowl, mix ground beef, and all other ingredients except the cheese, potatoes and vegetables, until combined but not over mixed.

3. On to long sheet of waxed paper (14” by 12”), pat meat mixture into 11” by 9” rectangle. Lay slices of cheese over meat then, spread mashed potatoes over meat rectangle leaving a 1 inch border all around. Place Vegetable over potatoes; sprinkle with salt and pepper.

4. Starting with the narrow end, roll up jelly roll fashion, lifting waxed paper and using long metal spatula to loosen meat from waxed paper. Carefully place rolled Meat loaf, seam side down, in 13” by 9” glass or ceramic baking dish.

5. Bake meat loaf 1 ¼ hours. Let meat loaf stand 10 minutes before slicing.


Notes Variations: in place of frozen spinach, fresh baby spinach, asparagus, canned peas, carrots, or corn would work well, what ever your favorite vegetable is will work just fine. You could add a bit of barbecue sauce to the meat if you like, but not sure it would taste very well with spinach.

[Semigourmet]

My Sloppy Joe's

Serves 4-6

Ingredients

1 to 2 tablespoons extra virgin olive oil
1 to 1 ½ pounds ground turkey, beef or chicken
1 large onion, diced
1 small to medium green bell pepper, diced
1 tablespoon minced garlic (from a jar)
1 8 ounce can tomato puree
¼ to ½ cup KC Masterpiece barbecue sauce
1 tablespoon brown mustard (I used stone ground)
1/8 cup ketchup
1/8 cup white vinegar
2-4 tablespoons Worcestershire sauce
1 to 2 teaspoons sriracha (pronounced seerrachi) (optional)


Directions

1. Preheat a skillet over medium heat. Add the olive oil, onion and bell pepper. Cook stirring occasionally for about 5 minutes. Add garlic and ground meat and sauté until meat is just done.

2. When meat is done add the remaining ingredients. Cook and stir until heated through.


Notes I like to pulse the veggies up in a mini prep or food processor so that they are a bit smaller. But what ever size you like is best.

[Semigourmet]

My Beer Can Chicken (one of my favorite ways to roast a hen now)

Servings 6

Ingredients

1 2 ½ -4 pound hen
2 tablespoons Mary’s chicken spice rub
1 can beer (any kind)
2 sprigs fresh rosemary (about 4-5 inches long)
2 sprigs fresh thyme
1 medium onion, slice half into 1 inch slices, set the other half aside
1 large clove garlic, crushed
Olive oil
1 32 ounce container chicken stock
1-2 teaspoons chicken base
1/8 to ¼ cup cornstarch
Enough water to make a slurry



Directions

1. Preheat oven to 425 F. Rinse chicken and pat dry. Set aside. Open beer can pour half out (either into a glass and drink it, or into the sink. Place beer can into holder if you have one. Add slices of onion, rosemary thyme, a couple large sage leaves, and garlic clove. Set on baking sheet or in roasting pan. Set aside.

2. Rinse the chicken with cold water and pat dry with paper towels. Drizzle enough olive oil over the chicken to lightly cover the skin (should only take about 2 tablespoons or less. Smooth oil over skin with your hands. Season inside and out with plenty of the chicken rub, and set on beer can holder.

3. Open the top of the chicken and look at the opening in the neck. Cut the other half of the onion to fit that hole and push it down into the hole to plug it. Pull the skin back over top of the onion (if there is enough skin to do so). This will keep the steam and seasonings into the cavity. Put chicken into oven. After 1st hour turn oven down to 350 F. and cook an additional 1 to 1 ½ or up to 2 hours.

4. Remove chicken from oven and tent with foil and let rest for at least 15 minutes. Remove beer can from chicken; move chicken plate to be sliced.

5. Scrape drippings from roasting pan into a saucepan. Over medium high heat add about ½ of the chicken stock into the pan. Add seasonings and chicken base to taste. Bring to a boil. Stirring constantly slowly add cornstarch and water mixture a little at a time until chicken mixture is as thick as you like.


Notes If you don’t want gravy omit step 5.

[Semigourmet]

This is a favorite of mine. It is spicy, flavorful and comforting
(In Edit) Sorry I forgot to add the name. LOL
Turkey Chilli

Servings 4


Ingredients

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) lager-style beer (I used a Warsteiner)
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional




Directions

1. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

2. Ladle the chili into bowls and serve with the garnishes of your choice.

3. Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.


Note This is Really tasty. I change a couple of things I added a can of cannelini beans, and would probably add another can of tomatoes. I pureed the chipotles in adobo in the blender and used a tablespoon of the paste. I would cut that back a bit for heat pansies like myself. Topped it with some shredded jack cheese, a little light sour cream and mmmmmm GOOD!

[Semigourmet]

My Southern Fried Cabbage

Servings 6

Ingredients

1 head green cabbage, chopped
1 cup chopped yellow onion
2 cloves garlic, minced
1 can diced tomatoes, with half of the juice
¾ cup real bacon bits
Salt and pepper to taste



Directions

1. In large skillet over medium heat; add onion, cabbage salt and pepper; stir and sauté for about 5-10 minutes. Cover and turn down. Simmer stirring occasionally until it starts to soften. Then add the tomatoes and juice; recover and sauté until cabbage is softened. Add bacon bits, stir and let simmer for about 5 to 10 minutes. Serve hot.

[Semigourmet]

Tortilla Pizzas (this is great for an appetizer or for meal)


Ingredients

2 flour tortillas
1 ½ cups chopped or shredded chicken or other meat
¼ cup barbecue sauce
2/3 cup chopped tomato, or bell pepper or what ever veggie you like
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Sliced jalapenos, fresh diced or sliced tomatoes



Directions

1. Heat grill to medium heat. Top each tortilla with about 2 to 4 tablespoons barbecue sauce, 1/3 cup of the chicken or other meat, and 1 cup total of the cheeses.

2. Place tortillas on grill. Cover and grill 6 to 8 minutes or until chicken is hot and cheese is melted. Remove from the grill and top with tomatoes. Cut each tortilla into 8 wedges. Serve with garnishes.




Notes You can make these in the oven. I use a cookie sheet with a cake cooking rack on top. Then I preheat the oven to 425 and bake it until the cheese is melted and the tortilla is crispy and browned on the edges. I like to use my home made barbecue sauce. Have fun with this recipe, use pizza sauce and pepperoni, or brown some ground turkey and use a taco seasoning, shred lettuce and use taco sauce and maybe green chiles, diced tomatoes and picante sauce, maybe some sour cream and make a taco pizza.

[Semigourmet]

This sounds Gross but is Really Cheap and Quite Good actually

Creamed Tuna on Toast

Servings 4-6

Ingredients

1 cube butter
1 can or pouch tuna, drained
½ cup flour
4 cups milk (you may need less milk, you may need more)
Salt and pepper to taste
10 to 12 slices white bread, Toasted



Directions

1. Melt butter in saucepan over medium heat. Add drained tuna stir to combine. Add flour, stir to incorporate and cook 2 minutes. Pour half of the milk in and stir to warm and thicken. Add more milk as needed to make the gravy the thickness you like.

2. To serve, place 2 slices bread on each plate. Either tear bread into bite size pieces or leave whole, what ever you prefer. Ladle the creamed tuna over bread on plates, and serve.

[Semigourmet]

I just remembered something my mother used to always make. I can't believe I forgot it at all. This makes the best sandwiches!!!

it is Roast beef sandwich spread.

8 ounces leftover cooked roast beef
1 medium onion, coarsely chopped
2 medium dill pickles, coarsley chopped (or to taste)
1 slice of white bread (optional)
Mayonnaise
Mustard
Salt and pepper to taste

If using a meat grinder start with your meat and end with the bread. (the bread is to clean out the grinder a bit). Once you have your meat and veggies in the bowl. Start adding your mayo, mustard and season to taste.

If using a food processor: add the first 4 ingredients (the bread is optional for this recipe) to the food processor bowl. Pulse until it is a fairly smooth consistancy. pour into a mixing bowl and add the mayo and mustard, season to taste.

[fahriye]

TURKISH KEBABS.
Kebab on pitta bread and yogurt.

[Semigourmet]

OMG! I actually forgot my mom's Wonderful Baked Beans. LOL only partly from scratch.

1 Large can B&M Baked Beans
1 medium onion, chopped
2 cloves garlic, minced
4 strips bacon
1/4 cup catchup
1/8 cup yellow mustard
Salt and pepper to taste

Mix all in a bean crock or covered dutch oven and bake on 350 for about 1 hour or until the onion is tender.

[kutedymples]

This sounds Gross but is Really Cheap and Quite Good actually

Creamed Tuna on Toast

Servings 4-6

Ingredients

1 cube butter
1 can or pouch tuna, drained
½ cup flour
4 cups milk (you may need less milk, you may need more)
Salt and pepper to taste
10 to 12 slices white bread, Toasted



Directions

1. Melt butter in saucepan over medium heat. Add drained tuna stir to combine. Add flour, stir to incorporate and cook 2 minutes. Pour half of the milk in and stir to warm and thicken. Add more milk as needed to make the gravy the thickness you like.

2. To serve, place 2 slices bread on each plate. Either tear bread into bite size pieces or leave whole, what ever you prefer. Ladle the creamed tuna over bread on plates, and serve.
Creamed Tuna on toast....it isn't gross at all. We were brought up on meals like that since there were 7 kids and Mom and Dad. Mom used to always add some peas to the mixture. I found that frozen peas are the best but you don't need many just about a half a handful. Thanks for bringing back great memories.

[Semigourmet]

Peas, I never thought of that one. That sounds like a Great addition.

[fahriye]

BULGUR PILAV WITH AUBERGINES
This is a nutritious and filling rice dish made with onions, garlic, tomato's, tomato puree, aubergine and peppers. It is also suitable for vegetarians. For complete recipe please see my blog.

[Big Daddy's House]

Sounds good!

[cookingwithliz]

This is my favorite meal my mother made.

*
5 slices of bacon, cut into 1/2 inch pieces
*
1 cup chopped onion
*
1 cup sliced carrots
*
1 pound kielbasa, cut in 1 inch slices
*
3/4 pound boneless chicken breast cut in 1 inch pieces
*
1/4 cup dry white wine
*
2 cans (16 ounces each) small white beans drained and rinsed
*
1 16 ounch can tomatoes, drained and chopped
*
3/4 beef broth
*
1 Tablespoon Worchestershire sauce
*
1 Tablespoon basil
*
1/4 teaspoon thyme

*
In a large skillet cook bacon over medium-high heat. Remove with slotted spoon and drain on paper towels.
*
To drippings add onions and carrots; saute until onions are golden. Remove with slotted spoon, set aside.
*
Add kielbasa and chicken; cook until slightly browned. Removed and set aside. Pour off any drippings.
*
Pour wine into skillet; heat to boiling, scrapping up brown bits from the bottom. Return onions, bacon and remaining ingredients to the skillet.
*
Cover and simmer 10 minutes, stirring occasionally.

[jasikajohnson]

Here a recipe of main course what you take it and all are the nice and it's very nice recipe you tried it and it's taste also a nice and you also make it home easily here a whole recipe and a how to make it this detail also it help you,and in main course you choose a sabji and roti and rice and other things you choose what you like other things what you want to eat that you choose.

[PappaLazarou]

Here a recipe of main course what you take it and all are the nice and it's very nice recipe you tried it and it's taste also a nice and you also make it home easily here a whole recipe and a how to make it this detail also it help you,and in main course you choose a sabji and roti and rice and other things you choose what you like other things what you want to eat that you choose.

The best verbal fruit salad I have ever heard !! Congratulations!

[Roberta]

GREAT reply PappaLazarou! And used a cooking theme too. Very creative. :)

[PappaLazarou]

Your welcome Roberta LOL
Some of these posters appear to be web bots judging by the degree of food related text mangling. :)

[PappaLazarou]

Every time you gave a same reply to same user name. what is this; See there are different people living on earth all have different thoughts. So you can't say whose wrong or whose is right.

Speaking of verbal fruit salad !:D

[Roberta]

Your welcome Roberta LOL
Some of these posters appear to be web bots judging by the degree of food related text mangling. :)

I am starting to think there must be a website that cranks out this nonsense for bots to use. I get the same type of mangling and comments that eeriely alike in the comments section of my blog. Same syntax, same wording. I just delete them as spam. I don't have time for that kind of nonsense!

[bigfatcook]

Ingredients:
For the dough

3 + 1/2 cups all purpose flour

1/2 cup water

2 tbs oil

1 tsp vinegar

1 egg
For the filling

2 cups tomato sauce

1 tbs oregano

a pinch of salt and pepper

1 chopped garlic clove

2 cups grated cheese

1/4 pound sliced ham

1 /4 pound cut mushrooms
Method:

Mix all the ingredients for the dough in a large bowl. Knead using your hands for about 5 minutes. Let it rest in the fridge for about a half an hour. Meanwhile make the filling. In a smaller bowl, mix chopped garlic, tomato paste, salt, pepper and oregano. Cover and set aside. When the dough is ready, divide it in 3 pieces, stretch every piece over a slightly floured cloth. The dough must be square and very thin; about 1 mm.

Preheat the oven to 375 F. Spread the tomato paste mixture over the top of the dough, leaving about 1/2 inch edge on the outside. Arrange the ham slices and mushrooms over evenly. Roll up the dough; it’s easier if you lift the cloth, so it rolls up itself. Form a circle and put it in an oiled baking pan. spread with oil. Repeat with the other 2 pieces of dough. When all 3 circular rolls are in the baking pan, grease them up with oil and bake for 40 minutes.

[Roberta]

WOW!!, SemiGourmet. You have been busy typing and cooking.

When I first read the recipe for cabbage using tomatoes I thought, would that work? My Hungarian mom made Cabbage and Noodles, and of course everyone knows Bubble and Squeak. But for a few seconds I wondered about cabbage and tomatoes. Then dummy I am it finally hot me ~ cabbage rolls. Of course, tomatoes and cabbage go together. I am going to have to try your cabbage recipe.

Creamed Tuna on Toast was a staple for many during the Great Depression. As you say, it really is quite tasty. :)

[Semigourmet]

I think you will like the cabbage. I came up with it after eating a dish like this at Lubby's in Texas. I loved it so recreated it for myself at home. If you like cabbage you will love this one. Let me know what ya think if ya try it.